Associate Director, Culinary Operations

Memorial Sloan Kettering Cancer Center•New York, NY

2d•Onsite

About The Position

The Associate Director of Culinary Operations provides strategic leadership for culinary production and kitchen operations, ensuring the highest standards of food quality, safety, efficiency, and service. This role partners closely with clinical, culinary and operational leaders to drive performance, develop talent, optimize resources, and support a best-in-class dining experience for patients, guests, and staff.

Requirements

Progressive leadership experience overseeing large-scale culinary production, food service, or kitchen operations.
Professional culinary or chef experience with a strong understanding of food production systems and kitchen management.
Demonstrated experience managing departmental budgets, labor expenses, productivity, and operational performance.
Comprehensive knowledge of food safety regulations, sanitation standards, and quality assurance practices.
Proven experience leading, developing, and mentoring managers and frontline culinary teams.
Strategic leadership with the ability to align operational priorities with organizational goals.
Strong financial acumen and analytical skills to manage budgets, labor performance, and cost controls.
Excellent communication and relationship-building skills across diverse stakeholder groups.
Talent development capabilities with a focus on coaching, engagement, and team performance.
Continuous improvement mindset with the ability to implement efficient, scalable operational solutions.

Responsibilities

Provide strategic oversight of culinary production and kitchen operations across assigned areas.
Lead and support culinary management teams in achieving operational, quality, and service excellence goals.
Manage labor planning, staffing strategies, productivity metrics, and workforce optimization initiatives.
Oversee departmental budgeting, financial performance, cost controls, and resource allocation.
Ensure compliance with all food safety, sanitation, regulatory, and organizational standards.
Develop and implement operational processes that enhance efficiency, consistency, and quality outcomes.
Partner with culinary leaders to establish and maintain high standards for food production and presentation.
Drive staff training, coaching, succession planning, and professional development initiatives for culinary teams.
Collaborate with cross-functional stakeholders to support organizational objectives, continuous improvement efforts, and exceptional customer experiences.